Kebab Assado Sírio em Molho de Tomate (Kabab Hindi)
كباب هندي Kabab HindiDiga: kah-BAB HIN-dee
Kabab hindi — literalmente "kebab indiano" — é um clássico caseiro sírio apesar do nome: dedos finos de carne moída temperada aninhados em um molho grosso de cebolas doces e tomates, depois assados até a superfície glacear. Ele aparece nas mesas de almoço do dia a dia em Damasco e Alepo e em reuniões familiares, sempre com uma montanha de arroz ou pão quente para absorver o molho. O sabor é suavemente quente em vez de ardente, com canela e pimenta-da-jamaica percorrendo tanto a carne quanto os tomates. Simples, indulgente e profundamente reconfortante.
Kebab Assado Sírio em Molho de Tomate (Kabab Hindi)
كباب هندي, Kabab Hindi
Pronúncia kah-BAB HIN-dee
- Rende
- 4
- Preparação
- 20 min
- Cozimento
- 40 min
- Total
- 1 h
- Nível
- Fácil
Também sem nozes e sem ovos.
Alergênicos: nenhum dos principais alergênicos nos ingredientes listados. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
For the kebab
For the sauce
Modo de preparo
Heat the oven to 400°F (200°C). Put the grated onion in a sieve over a bowl and press out its juice; keep the juice for the sauce.
In a bowl, knead the meat with the squeezed onion, parsley, salt, pepper, allspice, cinnamon, baharat and chili flakes for 3 minutes, until the mixture is sticky and holds together.
With damp hands, shape the meat into 12–14 short fingers, each about 3 inches (7 cm) long and 1 inch (2.5 cm) thick.
Heat a wide skillet over medium-high heat with a thin film of oil and brown the fingers in batches, about 1–2 minutes per side, until deeply browned outside but still pink within. Set them aside in a single layer in an ovenproof dish.
Add the olive oil and sliced onions to the same skillet and cook over medium heat for 8–10 minutes, until soft, sweet and golden at the edges. Add the garlic and cook 1 minute more, until fragrant.
Stir in the tomato paste and cook for 1 minute, until it darkens slightly, then add the crushed tomatoes, water, reserved onion juice, salt, cinnamon, allspice and sugar. Simmer for 10 minutes, until the sauce thickens and no longer looks watery.
Pour the sauce over the kebab, cover the dish tightly with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more, until the sauce bubbles at the edges and the surface looks glossy.
Let the dish rest for 10 minutes before serving, so the kebab firms up and the sauce settles.
Variantes regionais
Some cooks stir a tablespoon of pomegranate molasses into the sauce for a sweet-sour edge, and a handful of toasted pine nuts is scattered over the top before serving. A faster version skips the frying and bakes the raw fingers straight in the sauce, adding 10 minutes to the oven time.
Notas do cozinheiro
- Keep the meat and your hands cold while shaping; warm meat makes soft fingers that fall apart in the sauce.
- Squeeze the grated onion well — the juice goes into the sauce, and dry onion keeps the kebab from turning mushy.
- Brown the fingers briefly at high heat; they finish cooking in the oven and stay juicy inside.
Sirva com
Plain or vermicelli rice, or warm flatbread, plus a lemony green salad and yogurt.
Antecipe e armazenamento
Keeps 3 days covered in the fridge; reheat at 350°F (175°C) with a splash of water, covered, for 20 minutes.
